![Chickpea and Spinach Stew](https://cdn.statically.io/img/www.foodandwine.com/thmb/tBVYH_pfl7u5l_Yi_N9EKHmDs1I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/chickpea-and-spinach-stew-xl-r-200502-a238959fcad54efb9bf9528fb84448fa.jpg)
Ingredients
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1 cup water
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10 ounces baby spinach
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2 large garlic cloves, crushed
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Kosher salt
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Pinch of saffron threads
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2 teaspoons sweet paprika
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1/4 teaspoon ground cumin
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Pinch of ground cloves
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Pinch of freshly ground pepper
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Two 15-ounce cans chickpeas with their liquid
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1/4 cup extra-virgin olive oil
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1 small onion, finely chopped
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1 large tomato—peeled, seeded and coarsely chopped
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1/4 cup golden raisins
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Crusty bread, for serving
Directions
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Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
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Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
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Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
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Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
Serve With
Crusty bread.